December 20, 2021

Chunky Chipotle Chocolate Chili

For some reason, I never wrote down the up-to-date version of this Chipotle Chocolate Chili. Until today! Finally! I can share it! Oh! And bonus: It’s unassumingly vegan!

MONIQUE SOURINHO - food photographer, stylist, recipe developer, and professional taste tester. Nothing fills my cup more than connecting with like-minded people (especially over a great meal). To learn more click here.

For some reason, considering the amount of times I intuitively made this recipe, you’d think I intuitively wrote it down too haha! Though I never seemed to jot down the up-to-date version of this Chipotle Chocolate Chili… Until today! Finally! I can share it! Oh! And bonus: It’s unassumingly vegan!

Scroll downwards for the recipe that satisfies meat-eaters and vegans alike!


Chunky Chipotle Chocolate Chili

PREP TIME: 15 MINUTES
COOK TIME: 15 MINUTES
INACTIVE COOK TIME: 60 MINUTES
SERVES: 9-12

CHILI INGREDIENTS:

  • 1 tablespoon avocado oil
  • 2 sweet onion, roughly diced (about 1 1/2 cups)
  • 2 bell peppers, roughly diced (about 1 1/2 cups)
  • 3 large garlic cloves, minced (about 1 1/2 Tbs)
  • 2 tsp ground cumin
  • 1 tsp ground cinnamon
  • 2 tsp smoked paprika
  • 1/4 cup coconut sugar
  • 2 tsp sea salt
  • 2 tsp ground black pepper
  • 1/2 tsp ground nutmeg
  • 2 Tbs shoyu/soy sauce (optional, for added umami)
  • 6 oz. package Smoked Tempeh (broken into small chunks, about 2 cups)
  • 3 (14.5 oz.) fire roasted crushed tomatoes, about 5 cups)
  • 7 oz. can chipotle peppers in adobo sauce (Embasa)
  • 4 cups cooked beans (like black beans, kidney beans, pinto beans)
  • 2 cups veggie broth
  • 3.5 oz 60-70% dark chocolate bar, broken into pieces
  • 8 oz package Miyoko’s Creamery Smoked Mozzarella (optional for creamy smokiness)

METHOD:

  1. Bring a large dutch oven or pot to medium heat.  Add the avocado oil (or cooking oil of choice) and the onions and peppers.  Cook for 6-9 minutes or until it begins to brown.
  2. Afterwards, add the garlic, soy sauce and spices.  Cook for an additional 3 minutes or until they start to release their flavors.
  3. Next, break the tempeh into smaller chunks.  Add to the pot along with the diced tomatoes, chipotle peppers in adobo sauce, and beans.
  4. Pour in the veggie broth and smoked “cheese” then stir until well combined. Increase the heat to high until it boils (about 2-3 minutes).
  5. Immediately reduce heat to a low simmer and cover with a lid.  Cook for 1 hour to allow flavors to harmonize.
  6. When ready, add the chocolate and give another stir until melts, then share and enjoy! (It will thicken as it cools.)

For more delicious recipes to create or pair alongside (like this Sweet Corn Bread), visit the Kitchen Journal.